Vegan Hawaiian Luau Breakfast Bowl: A Plant-Based Taste of Paradise

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup cooked quinoa 1/2 cup diced pineapple 1/2 cup diced mango 1/4 cup chopped macadamia nuts 1/4 cup shredded coconut, toasted 1/2 avocado, sliced 1/2 cup cherry tomatoes, halved 1/4 cup fresh cilantro, chopped 1 tbsp lime juice Salt and pepper, to taste

Instructions

1. Cook quinoa according to package instructions and set aside.
2. In a large bowl, gently mix cooked quinoa, diced pineapple, mango, and cherry tomatoes.
3. Season with salt and pepper to taste.
4. Drizzle lime juice over the mixture and toss gently to combine.
5. Plate the quinoa mixture in individual bowls or on a single platter.
6. Arrange avocado slices, chopped cilantro, macadamia nuts, and toasted shredded coconut artistically around the quinoa mixture.
7. Serve immediately and enjoy!

Chef’s Insight

The contrasting colors and textures create a visually stunning breakfast bowl that will delight your senses. The combination of flavors and ingredients is reminiscent of a Hawaiian Luau, offering a taste of paradise even on chilly mornings.

Notes

Feel free to add protein-rich ingredients, such as tofu or tempeh, for an even more filling meal.